Martinsburg daily gazette. [volume] (Martinsburg, W. Va.) 1887-1887, 1887-07-18
MONDAY. JULY IS. 1880
CHEAP RESTAURANTS.


THE ART or PRODUCING SEVERAL
DISHES FROM THE SAME SOURCE.
Az II
a Countless variety IN she, Bin Of Fare.
Soups from the stock Barrel--Fish,
Flesh and Fowl-Pie, Pudding. CofEee.
Wine.
II You will look over bill of fare in
any cheap eating house you viii see four
or five kinds Of soups, three or four kinds
of fish, D half dozen sorts of roast meats,
game and poultry, made dishes and en-
trees No doubt you have noticed that
and wondered how under the sun kitchen
with q range big enough to cook and keep
warm all these dishes can possibly find
space in less than half an acre. Yet IL
you should order every dish on the list
you could get II, or something that would
answer for It, and the kitchen where all
these gastronomic wonders are turned out
ID not rs big as the kitchen In the average
private house, either. Most wonderful Of
all, for all the countless variety Of dishes
on the bill Of fare there are not more than
dozen dishes in the kitchen.
You see, it is all In the carving and the
dishing. Here Is big boiler Of clear
soup It is made never mind how. You
draw q big bowl ont Of 1t and from big
pitcher by its side yor pour In q little
thickening, give 1t a stir and there's your
consomme. Into the next bowl you fork
lotfof boiled macaroni, and there's your
macarom soup. The next order is for veg
etable soup. You pitch in lot Of boiled
vegetables, and there you are. BY having
few other ingredients handy you can get
mulgatawney, OK tail, chicken, tomato OF
rice soup out Of that same big boiler filled
from the stock barrel. How's that for
modern necromancy?
FISH, FLESH AND FOWL.
Well, the next thing on the bill Of fare
Is fish. There are two kinds, baked and
boiled. The first slice You cut or Is boiled
cod, the next Is paddock, the next Is halibut,
the next ID blue fsh. In the next pan Is q
baked fish. 1t has all the various capabili-
ties possessed by its broiled brother. When
the two fish swan in the sea they were
good, plain cod. With the aid Of little
sauce they can be almost anything In 9
restaurant.
Hero isa p3ce Of roast mutton, and
there piece 81 roast beef 1t is no trick
at all TO tyanst,rm them, with the carving
knife deftly welded, into roast lamb, roasi
rib or roast Joint With little delicate
treatment it can become roast yenison,
roast bear or any other roasts on that
wonderful bill Of faro. One cut on that
fowl there is roast chicken, the next Il
ro:.st turkey. Slicing the dark meat care
fully makes il pheasant Adding fish oil
after the operation and throwing on plenty
Of Jelly makes it duck. The veal becomes
rabbit, stewed chicken, lamb pie, or good
honest veal, just as you please.
When the soup is thickened good deal
and rice curry powder Is thrown In yor
have q very good curry. When IL IS thick
Iened q little and stewed kidneys are added
you have the ever popular kidney stew
THE addition Of pieces flshed out Of thu
bottom of the boiler with sort Of oyster
Itongs win make almost any kind Of stew
IOf it.
You can always betson the hash, how
lever.
There Is not much room for deception
Ieither, in that browning atrocity Of Amer
hcan cookery, the pie, but when Jon get e
'puddings the father Of lies lets himself
loose. Bermuda pudding, New Iorl
budding, plum pudding are all sliced Of
the same loaf. The hot pudding OF TO-DAY
becomes the fruit cake cold Of tomorrow
|The boiled rice. of the vegetable table I
made into rice pudding IN e jify witt
some milk and 3 little nutmeg. The tap
!, |ioca. sage and 1nanieo ppddipgs al conn
'out of the same dish Uhera Is no differ
'ence that the most expert canAdiscoveE be
tween cottage buildings and puddings q
half dozen other fancy names.